Authors: Victoria Love
No Wok Takeout (4 page)
Directions
First of all, take chicken, cook and shred it and put aside.
Cook the garlic and mushrooms in saucepan in oil over moderate temperature for FOUR min, mixing often.
Blend in broth. Blend in vinegar. Blend in soy sauce.
Blend in red pepper flakes.
Heat to boiling.
Blend in chicken. Blend in coleslaw mix. Lower the temperature and allow to simmer for FIVE min.
Take the cornstarch and mix with water and blend into soup.
Allow to simmer for 120 seconds or till become thick slightly.
Take away from heat.
Blend in sesame oil.
1 (20 ounce) cans pineapple chunks in juice
1 tablespoon fresh ginger, grated
1 tablespoon soy sauce
1/4 cup fresh cilantro, chopped
3/4 lb. round steak, thinly sliced diagonal
1 teaspoon vegetable oil
1 garlic clove, finely chopped
1/2 teaspoon cornstarch
1/2 cup fresh trimmed green beans
1 sweet red pepper, sliced thin
2 scallions, chopped
1 tablespoon canned chili, chopped
Directions
First of all, preserve the pineapple, preserve a cup of chunks, half cup of juice.
Take half cup of juice and mix with meat, cilantro, ginger and soy sauce in bowl.
Allow to marinate, covered, for ¼ hour.
Fry the garlic in oil in sauté pan till fragrant.
Take the meat out of marinade and put in sauté pan.
Sauté and mix for FIVE min or till cooked through.
Take the meat out.
Mix the cornstarch and marinade in bowl.
Take marinade, pepper, beans, and chilies and add them to sauté pan.
Sauté and mix for FOUR min or till vegetables become soft and crunchy. And mixture become thick.
Blend in one cup of pineapple chunks.
Blend in meat.
Blend in scallions.
Heated through.
3 limes, juice of
1 teaspoon kosher salt
1 tablespoon sugar
1 teaspoon oyster sauce
1 garlic clove, roughly chopped
1/2 teaspoon fresh ginger, roughly chopped
1/2 teaspoon chili sauce
For the Fish
1 lb. halibut fillet
3 roam tomatoes, sliced thinly
1 cucumber, thinly sliced
3 ounces fresh mint
1 tablespoon fresh Thai basil
1 tablespoon fresh cilantro
2 tablespoons fried shallots (optional)
1 tablespoon pickled red Chile (optional)
Directions
For preparing dressing;
Puree the items in food processor till smooth.
Adjust seasoning according to your own choice and taste.
For Fish;
Put the tomato and cucumber on a dish.
Put the steamed fish over the tomato and cucumber.
Use the dressing to drizzle over fish.
Chop the herbs and scatter over the fish.
750 g pork spareribs
3 tablespoons soy sauce
3 tablespoons water
1 teaspoon sugar
1 tablespoon hoisin sauce
2 teaspoons gingerroot, shredded
2 teaspoons garlic, crushed
2 small onions, finely diced
3 tablespoons dry sherry
1/4 teaspoon ground black pepper
3 tablespoons chicken stock
1 tablespoon corn flour
Directions
First of all, blanch the ribs in boiling water for 120 seconds.
Take the soy sauce, water, sugar and mix them with diced onion, garlic, hoisin sauce and ginger in bowl.
Put the ribs into oiled baking tray and pour over sauce mixture.
Cook for 1/3 hour on low temperature setting.
Add the sherry. Add the pepper as seasoning and blend and turn over ribs.
Keep on cooking with hood down for next ¾ hour, mixing and turning the ribs a couple of times.
After this, turn the grill section of barbecue to high and shift the ribs to grill.
Cook for FIVE min per side or till crunchy and brown in color.
Take the chicken stock and mix with corn flour.
When the ribs are grilling, take chicken stock, corn flour and add them to sauce mixture.
Raise the temperature and blend well till sauce become thick.
You can serve this tasty and exotic recipe over the boiled rice.
Pour the sauce all over ribs.
3 tablespoons reduced sodium soy sauce
3 tablespoons fresh lemon juice
1 teaspoon lemon zest, grated
1 teaspoon cornstarch
3/4 lb. boneless skinless chicken breast, cut in strips
1 tablespoon canola oil
2 garlic cloves, finely chopped
4 scallions, cut into 1-inch diagonal pieces
1/2 lb. asparagus, cut into diagonal pieces
1 carrot, julienned
Directions
Take the soy sauce and mix with cornstarch and lemon zest and lemon juice in a glass dish.
Add in the chicken.
Coat with marinade.
Allow to chill for ½ hour
Sauté the garlic in oil in sauté pan over moderately high temperature setting till tender.
Preserve marinade, add in chicken. Add in scallions.
Add in asparagus.
Add in carrot.
Sauté and mix for FOUR min or till pink color is gone from chicken.
Add in marinade.
Cook for 60 seconds till sauce become thick.
1 tablespoon vegetable oil
1 garlic clove, finely minced
1 teaspoon chili sauce
1/2 cup soy sauce
1/3 cup sugar
1 lb. beef, sliced into bite-size pieces
1/2 cup sweet onion, shredded
1 teaspoon sesame oil
Directions
Fry the veggies and minced garlic in oil in skillet till become light golden in color.
Take chili sauce and mix with sugar and soy sauce in bowl.
Blend well and add to pan.
Add in beef into simmering sauce mixture in skillet.
Keep on simmering till liquid has been reduced.
After this, add in shredded onion. Add in dash of sesame oil
Sauté and mix till all of the items become soft and cooked.
You can serve this delicious recipe with rice.
